藕淀粉的加工性能研究  

Processing properties of lotus starch

作　　者：闵燕萍[1] 陈宗道[1] 钟耕[1] 陈恋[1] 王春艳[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《农业工程学报》2007年第1期259-263,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：该文从化学成分、淀粉颗粒大小、淀粉糊、热力学、淀粉颗粒形态和表面结构以及对酶水解耐受力等方面,对藕淀粉的加工性质进行了较为详尽的研究。结果表明,藕淀粉(重庆产)的水分含量为15.32%、蛋白质0.16%、脂肪0.07%、粗纤维0.02%、灰分0.54%、磷0.053%,其直链淀粉含量(30.61%)高于玉米淀粉的。藕淀粉的平均粒径为50.27μm,而玉米淀粉的为38.97μm。藕淀粉颗粒呈小圆形和椭圆形,但在某些淀粉颗粒一端有凹陷。淀粉的X-衍射图谱为B型,糊化温度为54.09℃,透明度为57.9%,淀粉糊达到最大黏度即呈现平缓的特征,黏度峰值远低于玉米淀粉糊的。该研究对实际生产中,提高藕淀粉得率和纯度以及应用具有指导意义。The object of this work is to investigate processing properties of the starch in details, including chemical components, particle size, paste, thermal properties, starch shape and surface structure, and resistant to enzyme hydrolysis. The results show that the chemical compositions of lotus starch are： 15.32% moisture, 0.16% protein, 0.07% fat, 0.02% fiber, 0.54% ash, 0. 053% phosphorus, respectively. The amylose content is higher（30.61 %） in lotus starch than in that of corn starch. The average particle size（diameters） are 50.27 μm and 38.97 μm for lotus and corn starches separately. The lotus starch granules are small rounded and typical oval shaped granules, but some have dents or hollows at one end. Lotus starch exhibite a B-type X-ray diffraction pattern. The gelatinization temperature is： 54.09℃, clarity 57.9%. The pasting property was also observed. The lotus starch is characterized by a plateau when the maximum viscosity is reached. And the peak viscosity of lotus starch paste is much lower than that of corn starch. This study contributes to the higher extraction rate and purity of lotus starch, and to its utilization.

关 键 词：藕淀粉 形态 热力学 加工性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]